Recipe of the Week
Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal.
From the Kitchen of Caren Ottaviano
Sweet Couscous Salad
1 cup chicken or vegetable stock
1 cup couscous
1/2 tsp Curry
3/4 cup chickpeas (rinsed & drained)
1/3 cup dried cranberries
1/4 cup green onion, chopped
1/4 cup red pepper, chopped
1/4 cup fresh basil or 1 tbsp dried basil
1 tbsp olive oil
2 tbsp orange juice concentrate
2 tbsp lemon juice
2 tsp grated orange rind
3 tbsp honey
1 tsp minced garlic
Bring the stock to boil, remove from heat, stir in couscous and curry. Stand 5 minutes, then fluff with a fork. Transfer to large bowl. Cool.
Add chickpeas, cranberries, green onion, red peppers and basil to the couscous.
Good the next day too!
You can order the Emanuel School Community Cookbook, The Family Meal, by contacting Ruby Berkovic